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Frequently Asked Questions

Q: Where Can I Buy Salt Spring Island Cheese
A: All over. We've compiled a helpful list here.

Q: Do you ship?
A: Unfortunately, not just yet...

Q: Can I take cheeses across the U.S. border.
A: All our cheese is pasteurized; so packaged and unopened cheese can be taken across the border.

Q: How long does the cheese last?
A: It depends. Presuming the cheese is well refrigerated, our 'absolutely fresh' cheese should be eaten as soon as possible; our Montaña is already at least 6 months old and is robust enough to survive space flight. Our other packaged cheeses vary between the two extremes; feta's last longer than chèvres as long as they're in a good brine; the chèvres are still quite flavorful 4-6 weeks after being purchased, but once opened should be eaten within a few days.

Q: How long does the cheese last outside of the fridge?
A: We typically recommend you eat the packaged chèvres within four or five days, a week at most.

Q: Is your cheese pasteurized?
A: Yes.

Q: Can I carry cheese on an airplane?
A: Sadly putting your cheese in your carry-on is a good way to get it confiscated by airport security. But a well packaged cheese in your checked luggage travels just fine.

Q: Can I eat cheese if I'm pregnant?
A: All of our cheeses are pasteurised; but when you are pregnant it is wise to take extra precautions. One rule of thumb is to stay away from cheeses with a rind, like Brie or Camembert, as well as cheeses like Limburger or Reblochon. This applies to cheese made from milk, not just goat milk; it is not the kind of milk that matters, but the way the cheese is made. Cheeses where the ripening happens as a result of what is taking place on the rind (known as 'surface-ripened' or 'washed-rind' cheeses) are more sensitive to allowing harmful bacteria to develop during the ripening process. Hard cheeses with a rind, like Gouda or Parmeson or our Montaña, are not risky, and can be eaten safely provided they are made from pasteurised milk - as our Montaña is. Soft unripened cheeses like our goat cheeses in the little tubs do not present any risk, if they are pasteurised.

  David Wood
 
     
Salt Spring Island Cheese Company
285 Reynolds Road, Salt Spring Island, B.C. Canada
250.653.2300
Website © 2008, Salt Spring Island Cheese Company, All Rights Reserved